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New potato, sun-dried tomato and olive salad

Name: New potato, sun-dried tomato and olive salad
Yield: Serves 8
Cuisine: Italian recipes
Ingredients: 750g waxy new potatoes; Juice of 1 small lemon; 6 tbsp extra-virgin olive oil; Bunch of fresh chives, snipped; 6 sun-dried tomatoes, thinly sliced; 15 pitted whole black olives

Easy
August 2006

Easy
August 2006

Test kitchen approved

Serves 8
Takes 25 minutes to make, plus cooling

Put this Mediterannean-style new potato salad on the table, made with sun-dried tomatoes and olives for extra bursts of salty flavour.

Vegan recipes

Nutrition: per serving

Calories: 160kcals
Fat: 10.3g (1.4g saturated)
Protein: 1.8g
Carbohydrates: 15.2g (1.3g sugars)
Salt: 0.2g

Nutrition: per serving

Calories: 160kcals
Fat: 10.3g (1.4g saturated)
Protein: 1.8g
Carbohydrates: 15.2g (1.3g sugars)
Salt: 0.2g

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Ingredients

750g waxy new potatoes
Juice of 1 small lemon
6 tbsp extra-virgin olive oil
Bunch of fresh chives, snipped
6 sun-dried tomatoes, thinly sliced
15 pitted whole black olives

Method

Cook the potatoes in boiling salted water for 12-15 minutes, until just tender. Drain well, and leave until cool enough to handle. Halve lengthways.
Put the lemon juice, oil, chives and plenty of seasoning into a large bowl and whisk. Add the potatoes, toss and set aside to cool. Stir the tomatoes and olives through to serve.